Lemon Thyme Hollandaise Sauce
Ingredients
3 Eggs Yolks
1/2 Of A Lemons Juice
1/2 Cup Unsalted Butter
2 Tbsp Fresh Thyme
1 Tbsp Salt
1/2 Tsp Pepper
1/8 Tsp Cayenne Pepper
Directions
1. Bring a large pot filled about half way full of water and start to bring to a simmer.
2. In a slightly bigger bowl that can fit over the pot without the bottom touching the water add the egg yolks, lemon juice, thyme, salt, and pepper. (you can also use a double boiler if you prefer).
3. Start to mix the egg mixture until it starts to thicken (about 3-5 minutes).
4. Start to melt the butter. Place the bowl of egg mix over the heat making sure that the water is not reaching the bottom of the bowl, and that the heat is on low, start to whisk vigorously. After about 2 minutes of whisking start to slowly add in the melted butter while still whisking.
5. Continue to whisk until the sauce begins to thicken. Once the sauce has thickened to your liking remove from heat and continue whisking for about 2 minutes to regulate the heat.
6. Once your sauce is complete use it to top your eggs Benedict, eggs, or one of my favorite ways, over your asparagus!
7. Sprinkle a little cayenne pepper on top and enjoy warm!
Recipe Recap
Ingredients
3 Eggs Yolks
1/2 Of A Lemons Juice
1/2 Cup Unsalted Butter
2 Tbsp Fresh Thyme
1 Tbsp Salt
1/2 Tsp Pepper
1/8 Tsp Cayenne Pepper
Directions
1. Bring a large pot filled about half way full of water and start to bring to a simmer.
2. In a slightly bigger bowl that can fit over the pot without the bottom touching the water add the egg yolks, lemon juice, thyme, salt, and pepper. (you can also use a double boiler if you prefer).
3. Start to mix the egg mixture until it starts to thicken (about 3-5 minutes).
4. Start to melt the butter. Place the bowl of egg mix over the heat making sure that the water is not reaching the bottom of the bowl, and that the heat is on low, start to whisk vigorously. After about 2 minutes of whisking start to slowly add in the melted butter while still whisking.
5. Continue to whisk until the sauce begins to thicken. Once the sauce has thickened to your liking remove from heat and continue whisking for about 2 minutes to regulate the heat.
6. Once your sauce is complete use it to top your eggs benedict, eggs, or one of my favorite ways, over your asparagus!
7. Sprinkle a little cayenne pepper on top and enjoy warm!
Notes:Hollandaise sauce is hard. It’s all about heat regulation and continuous whisking. If you pay attention and learn how to do it right the first time it can be a skill you have forever.
You can have so much fun with this sauce once its done but there is a lot of work that need to go into it so stay patient with yourself!
As alway have fun and keep experimenting with your creativity!